Photo: Gabriel Gurrola
Crudités with dips
31 ingredients
2 hr
Serves 4
openrecipes
This simple feast is a celebration of summer. Raymond Blanc gives recipes for four dips to go with crudités.
Estimated Nutrition (whole recipe, rough)
795
Calories
24g
Protein
53g
Fat
71g
Carbs
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Egg | 1 large egg (50g) | 78 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Radish | 1/2 cup (58g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Saffron | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bulbs fennel
- 4 radish
- 1 small mouli
- 1 small cucumber
- 2 medium carrots
- fronds (optional) fennel
- 200g/7oz dried chickpeas
- 90g/3½oz tahini
- 2 garlic cloves
- 170ml/6fl oz extra virgin olive oil
- 120ml/5fl oz water
- 1 tsp ground cumin
- 1 lemon
- sea salt and cayenne pepper
- 1 large aubergine
- 1 garlic
- 50ml/2fl oz extra-virgin olive oil
- 2 tsp fresh lemon juice
- sea salt and freshly ground black pepper
- 1 large avocado
- 2 tbsp olive oil
- 2 tbsp cold water
- 4 tsp fresh lime or lemon juice
- pinch sea salt
- 2 pinches cayenne pepper
- 2 free-range egg yolks
- 2 pinches sea salt
- 2 pinches freshly ground white pepper
- 2 garlic
- pinch saffron
- 250ml/7fl oz extra virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes